Serves 4

Preparation time 10 minutes

Cooking time 8 minutes

15ml/1tbsp groundnut oil

1 red pepper (de-seeded and sliced)

2 garlic cloves crushed

3cm/1.5in root ginger (chopped)

1.5kg sliced vegetables, eg peppers, spring onions, broccoli, carrots, baby corn

60ml/4tbsp soy sauce

Salt & pepper to taste

Heat oil in pan on medium heat, fry pepper, garlic, and ginger for 2 minutes. Add sliced vegetables, soy sauce and seasoning and stir fry for approx 6 minutes until vegetables are cooked but still firm and crunchy. Serve with rice.

Variations

l Satay in a second add chilli powder, a squeeze of lime and a large dollop of peanut butter.

l Thai in no time - stir in some coconut milk, and a spoonful of your favourite Thai curry paste.

l Add a spoonful of sugar, vinegar, orange juice and cornflour, if you like all things sweet and sour.

l A splash of sesame oil and some cashew nuts will change this dish in an instant.

l Use your noodles - add some straight to the wok!

May 15, 2003 09:30